Bread

Bear Claws-Almond 

What You'll Need

• 1 (17.3-ounce) package frozen puff pastry sheets, thawed
• 1 (12-ounce) can almond filling
• 1 egg yolk
• 2 tablespoons water
• 1/3 cup sliced almonds
• 1 cup confectioners' sugar
• 1 tablespoon milk

What to Do

1. Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray. 


2. Cut each pastry sheet into 9 (3-inch) squares. Place about 2 teaspoons almond filling onto one side of square. Fold dough over and press edges to seal. Cut 4 slits about 1/2-inch apart along edge of dough. Curve pastry slightly to resemble claws and place on baking sheets. 
    
3. In a small bowl, whisk together egg yolk and water; brush egg mixture over pastries and sprinkle evenly with almonds.
    
4. Bake 15 to 18 minutes, or until golden. Remove from baking sheets to a wire rack; cool.
    
5. In a small bowl, whisk confectioners' sugar and milk until smooth. Drizzle over pastries and serve. 

Cinnabons Cinnamon Rolls 

– a cinnabon copycat recipe, about the closest you’ll get to the real thing. Super easy to make.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: cinnabon, cinnamon roll recipe, cinnamon rolls

Servings: 12

Calories: 493kcal

Author: Joanna Cismaru

Ingredients

Dough

• 2 1/4 tsp active dry yeast or instant yeast
• 1 cup milk lukewarm
• 1/2 cup granulated sugar
• 1/3 cup butter unsalted, softened, or margarine
• 1 tsp salt
• 2 eggs
• 4 cups all-purpose flour

Filling

• 1 cup brown sugar packed
• 3 tbsp cinnamon
• 1/3 cup butter unsalted, softened, or margarine

Cream cheese icing

• 6 tbsp butter unsalted, softened, or margarine
• 1 1/2 cups powdered sugar also known as icing sugar, or confectioner's sugar
• 1/4 cup cream cheese at room temperature
• 1/2 tsp vanilla extract
• 1/8 tsp salt

Instructions

• For the rolls, dissolve the yeast in the warm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
• To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour and mix until well incorporated.
• Pour the milk/yeast mixture over the flour mixture and using the dough hook, mix well until well incorporated.
• Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
• Combine the brown sugar and cinnamon in a bowl.
• Grease a 9x13 inch baking dish with cooking spray or butter.
• Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.
• Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough.
• Working carefully, from the long edge, roll the dough down to the bottom edge.
• Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
• Preheat oven to 350 degrees. 
• Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!
• While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.
• When the rolls are done, spread generously with icing.

Hawaiian Bread King's 

Ingredients

• 6-7 cups all-purpose flour 
• 3 eggs 
• 1 1/2 cups pineapple juice 
• 3/4 cup sugar
• 2 teaspoons salt 
• 1/2 teaspoon ground ginger 
• 1 teaspoon vanilla 
• 2 (1/4 ounce) envelopes yeast 
• 1/2 cup butter (one stick) melted

Directions

1. Beat the eggs. Add the pineapple juice, sugar, salt, ginger, vanilla, and butter. 
2. Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix. Add the remaining 3 cups of flour and mix in. If dough is sticky and difficult to handle, add more flour. Dough should be slightly tacky, but not wet. Knead the dough for 5 minutes until it forms a smooth ball. Place dough in a greased bowl and set aside to rise until doubled in size (about 1 1/2 hours).
3. Punch dough down and either divide into three equal parts for bread loaves or 24 balls for dinner rolls. Place in greased loaf pans or shape into rolls.
4. Cover and place in a warm place to rise until doubled in size. The secret to light and airy rolls is making sure they've risen enough....this is an exercise is patience ;)
5. Bake at 350 degrees for 25-30 minutes or golden brown.
6. Brush tops with melted butter. Serve warm

HONEY WHOLE WHEAT 
GREAT HARVEST BREAD COPYCAT

• 4 cups very warm water (see note below)
• 3 tablespoons fast active-dry yeast
• 3/4 cup honey
• 1 tablespoon salt
• 10-11 cups whole wheat flour (freshly ground if possible)

INSTRUCTIONS

1. In a large bowl, add water, yeast, honey and salt. Let it rest for 5 minutes (or until the yeast foams).
2. Add in flour 1 cup at a time, kneading it between each cup of flour added if you are making it by hand. If you are making it with a mixer (like a Bosch or Kitchen Aid), use a paddle attachment and just let it mix while you add the flour.
3. Knead bread for about 5 minutes. If the dough is sticky, add only enough flour so that the dough barely pulls away from the bowl. Every time I make bread, the amount of flour I use varies - humidity and elevation will make a big difference too. I usually use between 10-11 cups.
4. Preheat oven to 170 degrees; turn the oven off, and let dough rise inside the oven for 15 minutes.
5. Carefully remove bowl from oven. Spray the back of your hand with cooking spray and punch down the dough. Form into a log and cut in half, forming two larger-sized loaves. Put into 2 greased loaf pans.
6. Again, preheat oven (if it?s not warm anymore) to 170 degrees and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size.
7. Remove dough from oven and set oven temperature to 350 degrees. Once oven is pre-heated, place the loaves back in the oven and bake for 30 minutes.
8. Remove from pans immediately and let cool completely on a cooling rack.

NOTES

*You don't want the water to be TOO hot, or it will kill the yeast. I would say that it's maybe around 110 degrees. My rule of thumb is as warm as you can stand to wash your face in.

Honey Wheat Bread

This Honey Wheat Homemade Bread is my absolute favorite because it is so moist and doesn't fall apart. I smother it with honey butter when it's hot!

Course: Bread

Servings: 3 regular loaves

INGREDIENTS 

In a large bowl add:

• 3 cups really warm water
• 1 1/2 Tbsp. yeast or 2 yeast packets

Dissolve and wait until yeast froths then add:

• 1/4 c. shortening
• 1/4 c. honey
• 1 Tbsp. salt
• 6 cups whole wheat flour approximately

INSTRUCTIONS

1. Add flour a cup at a time until you have a soft dough. Knead and put into a bowl. 
2. Cover with a cloth and let raise about an hour or until it has about doubled in size. (It raises much better if you put in front of a window with the sun shining in or on top of a warm oven).
3. Knead again and place bread into baking tins and raise again for another hour.
4. Bake at 350 for 30 minutes until brown on the top. Butter the top of the bread while still in the oven and let cook another 2 minutes.
5. Remove and let cool about 10 minutes in the pans.  Turn out and cool for 10 more minutes before slicing.

Makes 3 regular or 2 large loaves.

Lemon Loaf Recipe 

Starbucks 

If you like Starbucks Lemon Loaf, then you'll love this moist, delicious Lemon cake! This easy to make recipe is loaded with delicious lemon flavor, and topped with an amazing lemon frosting.

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour
Servings 10

Ingredients

• 1 1/2 cups flour
• 3.4 oz instant lemon pudding mix
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 eggs
• 1 cup sugar
• 2 tbsp butter softened
• 1 tsp vanilla
• 2 tsp lemon extract
• 1/3 cup fresh lemon juice
• 1/2 cup oil
• 3/4 cup plain Greek yogurt
• 1 lemon zest

Frosting

• 3 tbsp butter soft but not melted
• 1 1/2 cup powdered sugar
• 3 tbsp lemon juice
• 1 tsp lemon extract

Instructions

1. Preheat oven to 350 degrees. Line the bottom of a 5 x 9" loaf pan with a piece of waxed paper. (With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors.) Spray the pan, and waxed paper with non-stick baking spray. Set aside.
2. In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt. Mix until evenly combined. Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the lemon zest, and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until center is fully set, and a toothpick inserted comes out crumb free.
3. After baking, let cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove from the pan, removing the waxed paper from the bottom. Cool completely on a cooling rack.
4. 
   

For the frosting: Combine the butter, lemon juice and lemon extract with hand or stand mixer. Gradually add the powdered sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf. Refrigerate to let frosting set completely before slicing. Refrigerate any leftovers in an airtight container

Monkey Bread {The Best Ever}

Prep Time: 2 hours, 20 minutes

Cook Time: 35 minutes

2 hours, 55 minutes

Yield: 10-12 servings

Ingredients: 

Dough

4 tbs unsalted butter, divided, 2 tbs softened and 2 tbs melted

1 cup milk, warm

1/3 cup water, warm

1/4 cup granulated sugar

2 1/4 tsp active dry yeast (1 standard packet)

3 1/4 cups all-purpose flour, plus extra for work surface

2 tsp salt

Brown Sugar Coating

1 1/2 cups light brown sugar

3 tsp ground cinnamon

1/2 cup unsalted butter, melted

Glaze

1/2 cup powdered sugar

1/2 tsp vanilla extract

1 tablespoons cream or milk

Instructions: 

Grease a bundt pan very well with 2 tbs of softened butter being sure to get into all of the crevices. Set aside.

In a large measuring cup, mix together milk, water, melted butter, sugar and yeast packet. Allow the yeast to get foamy so you know it's alive, about 5 minutes.

In the bowl of your stand mixer fitted with a dough hook (or a large bowl with a spoon if you are making this by hand), add flour and salt. Turn mixer on low and slowly add the milk mixture. Once the dough starts coming together, increase speed to medium and mix until the dough is smooth about 6-7 minutes. If the dough is too wet, add 1 tbs more flour at a time. The dough should still be sticky, but workable with floured hands. Take the dough out and either use the same bowl or grab another large bowl. Grease bowl well with non-stick cooking spray and place dough in, then flip to be sure all areas are coated. Cover tightly with plastic wrap and let rise in a warm place until doubled, about one hour.

Tip: I like to turn my oven to 170 degrees, turn it off and place my bowl of dough in there to create a warm environment for my dough to rise.

While dough is rising, get the brown sugar and cinnamon coating together. Once dough is done rising, melt butter and set it in a shallow dish beside the brown sugar mixture.

To form the bread, remove the dough from the bowl and press it into a rough 8-inch square. Using a bench scraper or knife, cut the dough into 60-64 pieces. Roll each dough piece into a ball, it doesn't have to be perfect. Working one at a time, dip the balls in melted butter then quickly into the brown sugar mixture. Layer the balls in the bundt pan, staggering the seams randomly to build layers.

Cover the bundt pan tightly with plastic wrap and let the monkey bread rise in a warm place again until puffy and it has risen almost to the top of the pan, about one hour.

Preheat the oven to 350°. Unwrap the pan and bake until the top is deep brown and it begins to bubble around edges, 27 to 35 minutes. Mine was done in 27. Cool the monkey bread in the pan for 5 minutes ONLY, then turn out on a large plate and allow to cool slightly, about 10 minutes.

While the bread cools a bit, mix up the glaze. Whisk the powdered sugar, cream or milk and vanilla together in a small bowl until the mixture is smooth. Drizzle the glaze over the warm monkey bread, letting it run over the top and sides. Serve warm.

Poppy seed Bread 

(Sister Davies)

7 c flour

5 c sugar

6 eggs

3 c milk

2 1/3 c canola oil

3 tsp. salt

1 tsp. baking soda

2 tsp. baking powder

3 tsp. imitation butter flavor

3 tsp imitation almond extract

3 tsp vanilla

PRETZEL BITES CINNAMON SUGAR SOFT 

Ingredients

For the Soft Pretzels:

• 2 1/4 tsp instant yeast
• 1 1/2 cups warm water
• 1 tsp salt
• 1 TBS brown sugar
• 2 TBS melted butter
• 4 cups flour
• 1 large egg + 1 TBS water

For the Baking Soda Bath:

• 9 cups water
• 1/2 cup baking soda

For the Cinnamon Sugar Coating:

• 1/4 cup melted butter
• 3/4 cup sugar
• 3 tsp cinnamon

For the Cream Cheese Dip:

• 4 oz cream cheese softened)
• 1/4 cup butter (softened)
• 1/2 tsp vanilla
• 1 1/2 cups powdered sugar

Instructions

For the Pretzels:

• Dissolve your yeast in your warm water in a large bowl. Stir together for about 1 minute until mostly combined.
• Add in your salt, sugar and butter and stir everything together.
• Add in your flour, 1 cup at a time until dough is thick and no longer sticky. Add more flour 1 TBS at a time if needed to make sure dough isn't sticky. (Poke dough with your finger, and dough should bounce back - then it is ready)
• Lightly flour a flat surface.
• Knead your dough for 3 minutes and form into a ball.
• Oil a large bowl with nonstick spray and place dough in. Cover bowl with a towel and place in a warm area.
• Allow to rest in warm area for about 30 minutes.
• Preheat your oven to 425 degrees.
• Bring 9 cups of water with ½ cup of baking soda to boil.
• Cut your dough ball into 6 sections.
• Roll each section into long ropes about 20-22 inches long.
• Cut each rope into about 10-12 1.5 inch pieces.
• Drop one rope worth of pretzel bites into your baking soda bath and let sit for 20-30 seconds. Remove with a slotted spoon and place on a baking sheet lined with parchment or a silicone liner.
• Beat together your egg and 1 TBS water in a small bowl.
• Brush egg over each pretzel bite and place on prepared pan.
• Place in oven and bake for 15 minutes or until pretzel tops are a nice golden brown.
• Remove from oven.
• Combine sugar and cinnamon in a small bowl.
• Dip each pretzel bite into melted butter then into cinnamon sugar mixture.
• Set back on tray and repeat with additional pretzel bites.

For the Cream Cheese Dip:

• Mix together your butter and cream cheese until smooth.
• Add in your powdered sugar and vanilla and mix until completely combined. (Add in milk 1/2 TBS at a time, if needed to make dip softer and smoother) Microwave for 20 seconds to reheat if you're not using immediately.

Pretzels Recipe- Cinnamon Sugar

Ingredients

for the pretzels:

• 2 cups warm milk
• 1½ tablespoons yeast
• ¼ cup brown sugar
• 4 tablespoons butter, melted
• 2 teaspoons salt
• 4½ cups flour, more or less as needed

for the topping:

• ⅓ cup baking soda
• 3 cups warm water
• 4 tablespoons butter, melted
• ½ cup sugar
• 2 teaspoons cinnamon

Instructions

1. In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm milk. When the mixture is bubbly, mix in the brown sugar, butter, one cup flour, and salt, and mix until combined.
2. Add the remaining flour, one cup at a time, and mix until a smooth and slightly sticky dough forms. Cover the bowl with plastic wrap and let rise about one hour, until doubled in size.
3. After the dough has risen, preheat the oven to 450. Line two baking sheets with parchment paper and set aside. Divide the dough into twelve equal sized pieces, and roll each piece into a long skinny rope. Twist into a pretzel shape.
4. In a medium bowl, mix together the warm water and baking soda until dissolved. Dip each pretzel into the baking soda mixture and place on the prepared baking sheets. Bake 7 to 11 minutes, or until golden brown.
5. In a shallow dish, whisk together the sugar and cinnamon. Brush the pretzels with melted butter, then dip them in the cinnamon sugar mixture.

Pretzels salt

2 3/4 cups all purpose flours 

1 tsp. of salt

1 tsp. of sugar

1 package of active dry yeast (1/4oz) fast rising or regular will work fine

1 cup warm water plus about 3 more tablespoon

Now for the Baking Soda Wash you will need

1/8 cup of warm water and 2 tsp. baking soda

3 tbsp. of butter (your choice…they taste yummy with or without!)

kosher or sea salt (course)

Preheat the oven to 500 degrees

Put all of the dough ingredients into a bowl and mix well forming a nice dough and then knead for at least 5 minutes. If you have a mixer, I put all of my ingredients in the mixer and I use the dough hook. First I combine the ingredients and scrape the sides and then i place run the dough hook for a little bit over 5 minutes and let me tell you the dough is perfect! Remember to check it to see if it needs a touch more flour or water. The dough should be very smooth, soft and pliable. When it is ready, just pat into a ball and place it in a nice glass bowl that has been lightly coated with olive oil, cover with cling wrap and put it in a warm dark place (I preheat my over for 2 minutes, shut it off and place the bowl in) let it rise to double the size (takes about 40 minutes to an hour).

Now take the dough and roll it into a thick log and cut into 8 equal parts and roll into lengths about 10 inches and form your pretzels. Check out this 15 second video to see how to twist your pretzel…IT IS SO EASY!!!!!!! Now is the time to make your baking soda wash. Add the warm water to the baking soda and mix good, now brush (using a pastry brush) the wash over the whole outside of the pretzel and repeat for all of them. Pop them in the over and cook for 9 minutes, they should be a rich pretzel brown. Remove from the oven, melt your butter and apply to all of the pretzels with the pastry brush and sprinkle with salt…put them on a pretty plate and viola YUM!!!!

Pumpkin Bread recipe AMAZING 

Ingredients

3 1/3 cups flour

1 tsp pumpkin pie spice

1 tsp ground nutmeg

2 tbsp cinnamon

2 teaspoons baking soda

1 teaspoon baking powder

1 1/2 teaspoon salt

2 2/3 cups sugar

2/3 cup butter

4 eggs

30 oz can of pumpkin

2/3 cups water

Instructions

Preheat oven to 325°

In a large bowl, combine all the dry ingredients; flour, pumpkin pie spice, nutmeg, cinnamon, baking soda, baking powder and salt. Sift together than set aside.

Whip together the softened butter and sugar until well combined. Add the eggs one at a time and then the pumpkin. Once mixed together, add the dry ingredients slowly alternating with the water.

Place mixture into 3 large (or 6 small) cake pans that have been greased or lined. Bake at 325° for an hour (about 10 minutes less for the small loaves)

Let cool on a baking rack then store in an air tight bag, or freeze in freezer paper and then an air tight bag.

PUMPKIN CHOCOLATE CHIP BREAD RECIPE KNEADERS 

July 17, 2013 by Melissa Enault 3 Comments

Okay, when I first looked through my recipes to find the perfect pumpkin bread [I’m so ready for fall!], I came across this recipe from Kneaders. I’ve heard amazing things about kneaders, but sadly, I’ve never had the chance to eat there. I know I know, clearly I need to get out more…I’m working on it. Until then, I’ll take  this bread any day, and if it’s anything like the real thing…I’d travel along way to get some!

Kneaders Pumpkin Chocolate Chip Bread

INGREDIENTS:

• 3-⅓ cups unbleached all purpose Flour
  
• 1 tsp pumpkin pie spice
• 1 tbsp Cinnamon
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1-½ teaspoon Salt
• 2-⅔ cups Sugar
• ⅔ cups Softened Butter
• 4 whole Eggs
• 1 pound (or 1 30oz can or 2 15oz cans) Mashed Pumpkin
• ⅔ cups Water
• 1 cup Semi-Sweet Chocolate Chips
• DIRECTIONS:

Preheat oven to 325 degrees.

Sift together dry ingredients and set aside. Cream sugar and butter
until well incorporated. Add eggs one at a time and then add the mashed
pumpkin. Alternate adding dry ingredients with water. Fold in chocolate
chips.

Pour into three large greased bread pans and bake at 325 degrees for
55 to 60 minutes or until a toothpick inserted into the middle of the
loaf comes out clean.

oh, the best part…this recipe should make 3 loaves.

Rolls-Favorite 

4 c water, warm

2 tablespoons yeast

3/4 c sugar

4 whole eggs, beaten

2/3 c powdered milk

1 tablespoon salt

1/2 c oil

12 c white flour, better for bread

Add everything but yeast.  Add the yeast after you have added almost all the flour.  You will need to add between 12-15 cups of flour.  Use the least amount possible and still be able to work the dough.

Knead 10 mins

Raise in a greased bowel until double in size.  Punch down and raise for another hour or until double in size.

Shape in balls.  Put on a big cookie sheet, 20 per sheet.  Drizzle with 1/4 cup melted margarine ad let the dough raise again.

Bake at 400 for 12 to 15 min.

Zucchini Bread-Chocolate 

Ingredients: 

3 - eggs

1 1/2 - cups sugar

1 - cup vegetable oil or  

1/2 - vegetable oil + 1/2- cup applesauce

1 - teaspoon vanilla extract

2 - cups grated zucchini

3 - cups all purpose flour, sifted

1 - teaspoon salt

1 - teaspoon baking soda
1/2 - teaspoon baking powder
1 - teaspoon cinnamon
1 - 3 oz box instant chocolate pudding (do not prepare)
1/2 - cup pecans, chopped, optional
1/2 - cup chocolate chips

Directions: 

Preheat oven to 350 degrees. In a large mixing bowl beat the eggs, sugar, oil, (or oil applesauce combination) and vanilla extract. Fold in the zucchini. Sift the flour and combine with salt, baking soda and baking powder, cinnamon and dry pudding mix.

Add to the egg mixture and mix well. Fold in the nuts if using and the chocolate chips. Pour into two greased loaf pans or 4 mini loaf pans.

Bake for one hour, or until wooden toothpick comes out clean.  Cool on rack for 10 minutes before removing from pans. Cool completely. If making mini loaves bake for 20 - 25 minutes.

Recipe yields: 2 loaves or 4 - 5 mini loaves
Recipe adapted from: The Red Hat Society Cookbook

Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread is soft, moist, and perfectly tender! Each bite is accompanied by melty chocolate chips and the perfect fall flavors that keep you coming back for more!

Course Snack

Cuisine American

Prep Time 15minutes minutes

Cook Time 1hour hour 10minutes minutes

Total Time 1hour hour 25minutes minutes

Servings 8 slices

Calories 511kcal

Author Whitney Wright

EQUIPMENT

• 9x5 bread pan

INGREDIENTS

• 1 3/4 cups all-purpose flour divided
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 3/4-1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/2 cups pumpkin puree
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1/4 cup milk
• 1 cup semi-sweet chocolate chips plus more for sprinkling on top of the loaf!

INSTRUCTIONS

• Preheat oven to 350°F. Place oven rack to the middle/lower third of the oven. Spray a 9x5 bread pan with nonstick spray.* Set aside.
• In a large bowl whisk 1 ½ cups flour, baking soda, cinnamon, pumpkin pie spice and salt together. Set aside. 
• In medium bowl whisk the eggs, sugar, and brown sugar until combined. Add the pumpkin, oil, vanilla, and milk. Whisk until all ingredients are combined. 
• Add the wet ingredients to the dry ingredients. Stir using a rubber spatula. 
• In small bowl add the remaining ¼ cup flour. Toss in the chocolate chips so that they are covered in the flour. 
• Add the chocolate chips to the bread batter and stir to combine. Don’t overmix. 
• Place the batter in the loaf pan. I like to sprinkle a few extra chocolate chips on top of the batter once in the pan. Bake for 65-75 minutes or until a toothpick inserted comes out clean. (Mine took about 68 minutes).** Also, if you feel like the top is browning excessively, you can cover the loaf with tin foil to prevent more browning from occurring. 
• Remove from oven and let cool in the pan on a wire rack.
• This bread can be frozen! Just wrap it in tin foil, place in a zip top bag and freeze for up to 3 months. When ready to thaw, remove from the freezer and place in refrigerator overnight, then bring it to room temperature. 

NOTES

Store in an airtight container or ziplock bag at room temperature for 3-4 days or in the fridge for up to 7. 

NUTRITION

Serving: 10g | Calories: 511kcal | Carbohydrates: 70g | Protein: 6g | Fat: 24g | Saturated Fat: 17g | Cholesterol: 43mg | Sodium: 310mg | Potassium: 295mg | Fiber: 4g | Sugar: 42g | Vitamin A: 7232IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 4mg

Lemon Poppy Seed Bread

• 8.5x4.5 inch loaf pan

Ingredients

  

For the bread:

• 2 eggs
• ½ cup vegetable oil
• ¾ cup milk
• 1 cup sugar
• ½ teaspoon almond extract
• 3 teaspoons lemon zest (from about 1½ large lemons)
• 1¾ cups flour
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• 1 tablespoon poppy seeds

For the glaze:

• ⅓ cup sugar
• 2 tablespoons lemon juice (about 1 large lemon)
• 1 teaspoon lemon zest (from about ½ large lemon)
• ¼ teaspoon almond extract

Instructions

 

• Preheat oven to 350°F. Grease an 8.5x4.5 inch loaf pan and line with parchment paper.
• In a large bowl, whisk together the eggs, milk, vegetable oil, sugar, almond extract, and lemon zest. Stir in the flour, baking powder, salt, and poppyseeds.
• Pour the mixture into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick comes out clean. Remove from the oven.
• In a small saucepan, stir together the sugar, lemon juice, lemon zest, and almond extract. Heat on the stovetop just until the sugar has dissolved. Pour the mixture over the warm poppy seed bread.
• Let cool completely before slicing.

You’ll need 2 large lemons for this recipe. Three-quarters of the zest will go in the bread, and the other quarter will go in the glaze. And you’ll just need one of the lemons for juicing (for the glaze). 

Don’t have almond extract? You can use vanilla extract instead. It obviously won’t have the same nutty taste, but it’ll still be delicious.

To freeze the bread, make it according to recipe directions and let cool. Wrap the loaf in foil and then put into a resealable freezer bag. Freeze for up to 2 months. Let defrost at room temperature overnight before serving.

You can replace the poppy seeds with chia seeds, or leave them out altogether, if you’d like.

Orange Monkey Bread Rolls

What you’ll need for the dough

1/2 of this recipe

Makes 1 10-inch bundt pan of orange rolls

What you’ll need for the coating

3/4 cup butter

2-3 cups sugar

Zest from 3 oranges

Melt butter in a small bowl. Combine sugar and orange zest in another small bowl. Set both aside.

Once you have followed the directions from this recipe, up to the point of taking the dough out of the electric mixer, you’ll want to knead your dough by hand for a couple minutes. Spray your bundt pan with grease. Roll your dough into 1.25 inch balls (you will total about 40-45 balls total). Roll the balls into the bowl of melted butter, then coat the balls with the sugar and orange zest mixture. Place the balls into the bundt pan. Once all balls are coated and in bundt pan, combine any remaining melted butter and sugar mixture. Dollop on the top of the rolls.

Preheat your oven to 350 degrees. Let bread rise in a warm place for about 30 minutes. Bake for 30-35 minutes, or until golden brown.

What you’ll need for the glaze

1 1/2 cups powdered sugar

1-2 tablespoons milk

1-2 tablespoons fresh orange juice

Combine all ingredients into a bowl and mix with a whisk. Start with 1 tablespoon of milk and orange juice. Add additional milk and orange juice to get the taste and consistency you prefer. Set aside. Once the orange rolls have cooled, tip the pan upside down to remove the orange rolls. Drizzle the glaze across the top.